I discovered this recipe on the Food Network website – it’s now my favorite way to make falafel. Its an easy kid friendly vegetarian meal… chickpeas are such a great source of protein and fiber.

It can be eaten by itself if you are carb conscious, or with pita bread and salad. You can serve the falafel waffles with a variety of different sauces such as homemade tzaziki.

They also freeze well and are easily reheated in a toaster oven.

Falafel Ingredients

16 ounces cooked chicken peas (1 can drained)

1/3 cup oil (or less if desired)

2 tablespoons chopped cilantro

2 tablespoons all purpose or whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cumin powder

1 teaspoon coarse salt

1/2 teaspoon ground coriander powder

1/4 – 1/2 teaspoon red chili powder

1 small green chile chopped (optional)

2 cloves garlic, minced

2 large egg whites (or 1 egg)

Tzakiki Ingredients

1 medium cucumber, seeded and diced (or shredded)

1 cup of yogurt

1 clove of garlic, minced

1/2 teaspoon salt

lemon juice to taste

1-2 teaspoon fresh dill, chopped (optional)

Preparation

Make the Tzakiki first:

Put the cucumber in a colander, sprinkle with 1/2 teaspoon salt. Let this sit for 30 minutes, (water is drawn out of the cucumber so the sauce is not so watery) and press gently to remove the liquid from the cucumber.

Add the cucumber to the remaining ingredients . Season with salt as needed. Refrigerate for at least 1 hour before serving.

These savory appetizers are made with tortillas and are filled with either chickpeas or corn.

Make ahead: the cups can be baked up to 2 weeks in advance and stored at room temperature.

Ingredients

Flour tortillas, to make the cups

Mini muffin pans

Chickpea filling:

1 cup chickpeas (approx 1 can)

3 tablespoons mint chutney

1-2 tablespoons oil

1/2 small onion, finely chopped

1/2 small tomato, chopped

1/4- 1/2 teaspoon red chili powder

1/2 teaspoon chaat masala (optional)

1/2 teaspoon coriander powder

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, finely chopped

1 teaspoon salt

Corn filling:

1 cup of boiled corn (or canned)

3 tablespoons cream cheese

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, chopped,

Preparation

Preheat the oven to 350. Spray mini muffin pans with cooking spray.

Cut out large circles from the flour tortillas (even easier with a cookie cutter if you have one) and press into the mini muffin pans. Bake for about 5 minutes until light brown. Remove from pan and cool on a wire rack.

Note: These can be made ahead and stored at room temperature in an air tight container for 2 weeks.

Chickpea filling:

Heat the oil, add onions and saute till light brown. Add the tomato and cook for a minute.

Add the remaining ingredients and stir until mixed well. Cool until room temperature.

Fill into tortilla cups and serve.

Corn filling:

Heat the corn in a pan, add the cream cheese and cook on low till the cheese is softened over the corn.

Like this:

My tweaked version of the New York Times recipe was a big hit with my family and friends this summer when corn was in season. The sauce was easy to prepare ahead of time and could be added to the pasta just before serving.

Ingredients

12 ounces of farfalle pasta

1 tablespoon olive oil

1 bunch green onions, chopped, keeping the green and white part of the onion separate

2 cups of corn, cut from fresh corn or frozen corn (reserve 1/4 cup)

1/2 teaspoon black pepper

3 tablespoons unsalted butter

1/3 cup fresh basil or cilantro, more for garnish

1/4 teaspoon red pepper flakes

1 green or red chili, cut fine

1/2 cup grated Parmesan cheese

fresh lemon juice , as needed

Preparation

Cook the pasta according to the directions on the packet, reserve 1/2 cup pasta water.

Heat a saucepan with 1 tablespoon of oil. Saute the white part of the scallions and cook until the onions are soft and then add the corn. Add 1/4 cup water, stir for a few minutes until the corn is tender about 3-5 minutes. Transfer the corn mixture to a blender and blend till a pouring consistency, adding a little water if needed.

Add the pasta to the corn puree, adding some of the reserved pasta water to thin the puree if necessary. Heat through and add Parmesan cheese, green scallions and basil (or cilantro), a squeeze of lemon before serving.

Like this:

As you all probably know by now, I try to incorporate vegetables into our family’s diet in creative ways – a few months ago we tried the zucchini fries from Trader Joe’s. Since then I’ve been noticing a lot of recipes for them so I decided to experiment baking them in the oven and with an Indian twist. They turned out great so I wanted to share!

One thing I realized about zucchini, is that it has a high water content – if you cut the zucchini in advance, the coating will not stick! So it needs to be cut and prepared at the same time. If you’d like to make it ahead of time, cooking time can be reduced by a few minutes and then just crisp them up in the oven for 3-4 minutes before serving.

Ingredients

1 medium size zucchini,

2 teaspoons McCormick’s season all or a different

1 tablespoon olive oil

3-4 tablespoons chickpea flour

1 tablespoon fine cornmeal

Preparation

Preheat the oven to 400 degrees.

Cut the zucchini in half, then cut into 4-5 slices lengthwise, and again into thin strips like matchsticks.

Coat with 1 teaspoon of seasonings of your choice.

Mix in the oil.

Add the remaining seasonings to the chickpea flour and cornmeal and mix through.

Toss into the zucchini with the flour mixture and add to a baking sheet.

Bake for 15 – 20 minutes, turning the fries halfway during the cooking.

If making the fries ahead of time, cook for 10 minutes and finish baking before serving.

Like this:

I came across this delicious cauliflower recipe on FoodNetwork.com as I was looking for a new dish to try for a luncheon with a vegetarian friend. I added a slight twist and used ready made roasted peppers to make it even quicker.

You can use any spice seasoning that you have – on my most recent trip to Baltimore, I discovered McCormick’s new Jalapeño, Sriracha and also Chipotle seasonings which would work well.

Preparation

Preheat the oven to 400.

Mix the cauliflower with 2 tablespoon olive oil and salt and pepper, and spread on a baking sheet. Roast in the oven for 15 – 20 minutes, stirring half way .

Heat the remaining 1 tablespoon oil in a small saucepan, add the garlic cloves and saute for 1-2 minutes. Add the red pepper or (drained roasted red pepper )and the seasoning of your choice. Cool for a few minutes. Pour into a blender along with the yogurt and blend to smooth puree. Mix in 2 tablespoons chopped cilantro.

Before serving, toss the red pepper sauce with the cauliflower and simmer for 2 minutes. Add the breadcrumbs and sesame seeds, and heat through.

Like this:

In the summer when corn is plentiful I always think about this flavorful corn dish. My cousin shared this recipe with me years ago – I have made it many times with both Indian and western meals (adjusting the amount of green chilies according to taste).

Curry leaves do add to the flavor of the dish but they are optional – they are the only ingredient you may need to buy from an Indian grocery store (if you don’t already have a curry leaf plant in your garden!).

Ingredients

1 large green chili

1 1/2 teaspoon cumin seeds (separated)

2 teaspoons grated ginger

13 curry leaves, approximately (separated)

1/2 cup cilantro leaves + more for garnish

2 tablespoons water

2 tablespoons oil

3/4 cup milk

3/4 cup half and half

1 teaspoon mustard seeds

3 whole dry red chillies

1/2 teaspoon turmeric

4 curry leaves

1 tablespoon flour

4 cups fresh cut corn or frozen

1 -1/2 teaspoons salt

Method

Heat oil, add remaining 1 teaspoon cumin seeds and mustard seeds, and as the mustard seeds start to crackle add the dry red chillies and 5 remaining curry leaves . Stir and add the green paste, cook for about 1 minute. Add the flour and and stir till well blended. Add the milk & half and half very slowly to make a thick paste. Bring to a boil.

Like this:

This dish is one of my regulars – it is quick and easy since you simply blend the ingredients for the marinade together, and then grill. It incorporates veggies into the sauce so perfect for our family!

Like this:

Poha, also called Pohe, is beaten or flattened rice – a popular dish from the state of Maharashtra. Though traditionally eaten for breakfast or a snack, it is a super quick option for any meal.

Ingredients

1 cup Pohe (raw beaten rice) – the medium to thick variety

1 tablespoon oil

1 teaspoon black mustard seeds

2-3 tablespoon onion, finely chopped

1-2 small green chillies, slit

a few curry leaves (optional)

1/8 teaspoon turmeric powder

1 teaspoon salt

1 small potato, boiled and cubed (optional)

1/2- 3/4 cup frozen peas, thawed (optional)

1/2 lime

2-3 tablespoon cilantro leaves chopped

Preparation

Place the raw poha in a sieve and rinse it with water for a minute or two. Set aside.

Heat oil in a saucepan and add the mustard seeds. As the seeds start to pop, add the onion and saute for a few minutes till it becomes light brown. Add the green chillies and curry leaves, and stir for 30 seconds.

Add the turmeric, salt and potatoes and the rinsed poha Stir until combined and add one or two tablespoons of water, if the mixture looks dry.

Cover and cook over low heat for about 3 minutes. If adding peas, add the peas and continue to cook for another minute. Squeeze the lime and garnish with chopped cilantro leaves.